Preparation

Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large knife). Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours.

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Reviews

Good Holiday Item served with a
cranberry chipotle chutney..I have
attempted (I think successfully) to
mix the middle-eastern and
southwestern spices to create a
uniquely bold flavor profile.I did
not add the soy sauce but did make a
paste with olive oil and a little
honey. I only had the opportunity to
marinate the steak for an hour but
the flavor was still excellent. I
plan on playing with the spices more
on my next try.

Yum, yum, YUM! This marinade was fantastic! I added a bit of olive oil and soy sauce to make the rub more of a paste and it was fabulous. Unlike some of the other comments, I thought the cinnamon was excellent as is. The steak smelled awesome as it was cooking and tasted even better.

I've made this recipe many times now with great success! I add a touch of olive oil and a touch of soy sauce after I apply the spice rub and let marinate for at least 24 hrs. It works great! Don't over-cook.

Very nice, simple, quick recipe-
I don't find prolonged marinating time makes
much of a difference, so I usually grill this
only 1 hour after applying rub.
I find the most important steps are to really
make a "paste", and then rub-with your
fingers-the paste into the meat fibers.

I was disappointed in this dish. I think the cinnamon was just too peculiar with the meat. My husband thought that it combined well with the basmati rice with sugar snaps that it was paired with in Gourmet, but I really didn't like it.

Made this for guests the other night and everyone complimented me on the dish and even asked for the ingredients of the rub. Quick and extremely flavorful. I've tried a number of flank steak recipes and none have never really stuck until this one. Definitely a keeper.

I'm drawn to review this recipe once again for two reasons. First, I'd hate for someone to see the negative reviews and miss out on one of the best recipes I've ever found on this Web site -- it's outstanding, simple and lean. The second reason is to thank the cooks who recommended the Indian Baked Rice (recipe on this site) as an accompaniment. We served those two dishes last night at a dinner party and they were a huge success. Both are so simple to make, so rich in flavor and so perfect together.

Marinating flank steak is usually a given and this recipe intriged me because it was a 'rub' similar to that for barbeced ribs and we love fresh ginger. But this 'rub' is much too strong for the flavor of the meat. I let it stand overnight, maybe that was the problem. Perhaps a shorter time would have sufficed. But we felt that the flavor of the rub was so strong, that it overpowered the flavor of the meat itself. We also found it too salty.

I enjoyed this steak - I am a flank steak fan of many years, and this was very tasty. However, it was difficult to have chosen accompanying dishes to compliment it until I had actually made it. It had a distinctly middle eastern flair, and would be wonderful with a good cucumber raita and some traditional Indian condiments. Next time I'll serve it with jasmine rice, mango chutney, currants, etc. Very good recipe!

I was skeptical at first, but this turned out really well. I usually marinate my flank steaks in a wine-based marinade and was worried that a dry rub would produce a dry product; not so! Everyone loved it, and a two pound flank steak was killed off by six people in fifteen minutes flat. This one is a keeper.

Great recipe. I used a filet mignon roast and seared it then finished in the oven. I made extra of the spice rub and made a chili butter with it. I sliced the filet and put little pats over the slices. it melted and made a little sauce, yum!

Very interesting result with the unique spice combination. Since I used my old technique of scoring both sides into a diamond pattern, the spices were a tad heavy. On the next attempt, I'll probably cut them back by 25%.